The various Ways of Preserving and Candying, dry and liquid,
All Kinds of Fruit, Nuts, Flowers, Herbs, &c.
And the Method of keeping them
FRESH AND FINE ALL THE YEAR ROUND;
THE DIFFERENT WAYS OF CLARIFYING SUGAR;
With Directions for making
Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades,
Jellies, Jams, Cakes, Puffs, Bisquits, Tarts, Custards, Cheesecakes, Sweetmeats,
Fritters, Creams, Syllabubs, Blanc-mange, Flummeries, Ornaments for grand
Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Deserts,
Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and
All Sorts of English Wines.
THE ART OF MAKING ARTIFICIAL FRUIT,
With the Stalks in it, so as to resemble the natural Fruit.
TO WHICH ARE ADDED,
SOME BILLS OF FARE FOR DESERTS FOR PRIVATE FAMILIES.